Love-Based Diet

03/09/2026

Is “PRO” always better?

Protein is important, but that doesn’t mean every product with a big “PRO” label deserves a place in your trolley.

In my latest article, I share 3 simple things to check before reaching for the “PRO” version, so you can make choices based on nutrition, not just clever packaging.

👉 Read the full article on the blog: https://lovebaseddiet.au/blog

30/08/2026

I am loving these late-winter days, with the sun hanging around a little longer, the air that feels different, and those first little hints that spring is on its way.

There is something about this time of year that makes us want to get outside more, feel a little more energised, and reconnect with the routines that support our wellbeing.

It can also be a lovely time to take a gentle look at your nutrition, not with the pressure to “start over” or follow a strict reset, but with curiosity:

- Could you bring a little more variety and colour to your meals?
- Could you get back into a more regular eating rhythm?
- Are you nourishing and hydrating yourself well throughout the day?
- What small changes would help you feel more energised and well?

As I always say, healthy habits don’t need to be complicated: the most valuable changes are often the ones that feel realistic and can become part of everyday life.

This is the thinking behind my Spring Clean Your Diet service: a personalised opportunity to pause, reflect on your current eating habits, and make practical, nourishing changes that are right for you and your lifestyle.

🌸 Ready for a fresh start?

You can book your Spring Clean Your Diet consultation here: https://lovebaseddiet.au/book-now

27/08/2026

The answer is: both!

There are very few foods that are made up almost entirely of one macronutrient. Most foods contain a combination of carbohydrates, protein and fats, just in different proportions.

Legumes are a great example. They provide:
- Plant-based protein
- Carbohydrates
- Fibre
Plus a range of important vitamins and minerals.

And because they are rich in fibre, legumes and beans also count towards our daily vegetable intake.

So, how do we fit them into our diet?

It’s all about balance and looking at the whole meal (and overall diet) rather than putting foods into one simple category. Some examples:
- If you are monitoring your carbohydrate intake, remember that legumes do contain carbohydrates, so they need to be taken into account.
- If you are looking to increase your protein intake, remember that legumes are a valuable source of plant-based protein and offer an easy and convenient way to boost the protein content of both main meals and snacks.

And if all of this feels a little complicated to balance on your own, that’s where working with a nutritionist can help.

Nutrition doesn’t have to be about stressing over every food or counting every gram. It’s about learning to eat with more awareness, flexibility and balance.
You don’t have to navigate all the nutrition advice on your own. If you’d like personalised guidance and a more realistic and balanced approach to eating, book a discovery call to get started: https://lovebaseddiet.au/book-now

26/08/2026

21/08/2026

Perimenopause looks different for every woman. While it’s always important to speak to your doctor if you have concerns, there is also a lot we can do through diet and lifestyle to support our bodies during this transition.

Read my latest blog post for my top nutrition and lifestyle tips to support your body during Peri ---> https://lovebaseddiet.au/blog

And if you are navigating perimenopause and would like personalised nutrition and lifestyle support, book a free Discovery Call to get started ---> https://lovebaseddiet.au/book-now

19/08/2026

You know you need to eat better, and do more for yourself, but you are not quite sure where to start.

Here.

Whether you are navigating nutritional changes, trying to lose weight, or simply looking for support that fits into your busy schedule, our free discovery call is a welcoming first step.

At Love-Based Diet, we believe healthy habits should be personalised, practical, and sustainable, not a one-size-fits-all approach that only creates another source of stress.
Share your story, talk through your challenges, and discover how we can help you create a nourishing approach that works for your real life.

Ready to take the first step? Book your free discovery call today: https://lovebaseddiet.au/book-now

18/08/2026

It's time to say farewell, with a special offer 💚

My menus are going on clearance, with 40% off for a limited time (while new entries are getting ready for the warmer season).

Use code BYEBYE at checkout and save on your favourite menus while they are still available: https://lovebaseddiet.au/shop

Thank you for being part of the Love-Based Diet community: I hope these resources continue to make healthy, enjoyable eating a little easier.

Shop now---> https://lovebaseddiet.au/shop/ols/categories/meal-plans

14/08/2026

I was talking about sustainable eating and seasonal eating with my students yesterday, and it made me think of this.

There is something wonderful about the way nature gives us what we need at the right time. Here in Victoria, late winter brings an abundance of vegetables that are not only colourful and delicious, but are packed full of goodness to support our health during the cooler months. I am thinking of:

🥦 Brassicas (broccoli, cauliflower, cabbage and Brussels sprouts)
🥬 Leafy greens (silverbeet, spinach, kale)
🥕 Root vegetables (carrots, beetroot, parsnips, turnips)
🎃 Pumpkin
🧅 Leeks

Eating all these vegetables now is not only good for our budget (there’s plenty available, so prices are generally affordable), but for our health too. In different amounts and combinations, these beauties provide vitamins C and A, which play important roles in helping our bodies fight infections and maintain healthy immune barriers. They are also rich in different types of fibre, helping our gut microbiome thrive: which, in turn, supports our immune health.

So, eating seasonally is a simple way of working with nature, adding variety and joy to our meals, while supporting local growers and the environment.

08/08/2026

05/08/2026

I know there is a lot of hype around "high-protein" foods these days, especially when it comes to processed or ready-to-eat meals. And while, in many cases, that is simply clever marketing, there is some truth behind the message: many of us (me included) don't eat enough lean protein, or we don't spread it well across the day.

Personally, lately I've been focusing on increasing my protein intake at dinner. As you know, I absolutely love seasonal vegetables, and a big bowl of homemade soup is one of my favourite meals at this time of year.
However, many of my go-to vegetable soups are naturally low in protein, which means:
- I don't quite reach my protein target for the day.
- I'm hungry again not long after dinner.

If this struggle resonates with you, here are a few easy ways to turn your favourite winter soups into more satisfying, fuss-free, higher-protein meals:

Pumpkin soup: add ¼ cup dry red lentils while the soup cooks. Extra protein: ~10 g

Vegetable minestrone: add ½ cup canned cannellini beans + ¼ cup cooked barley. Extra protein: ~9 g

Potato & leek soup: blend in ½ cup canned butter beans and serve with a slice of dark rye bread. Extra protein: ~10 g

Kale (or broccoli) soup: add ½ cup canned chickpeas + ½ cup cooked quinoa. Extra protein: ~11 g

Small changes like these can make a big difference to how filling your meals are, while also helping you meet your daily protein needs, without relying on expensive "protein" products or reinventing the wheel when dinnertime comes.

What's your favourite winter soup? I'd love to hear your go-to combinations! 👇